Ingredients

Instructions

1. 1

   Toss the cubed lamb in the flour, salt, and pepper until evenly coated.

2. 2

   Heat the oil in a large pot or Dutch oven over medium-high heat. Brown the lamb on all sides, then remove and set aside.

3. 3

   In the same pot, add the onions and cook for 3-4 minutes until softened.

4. 4

   Pour in the Guinness to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.

5. 5

   Return the lamb to the pot and add the beef broth and dried thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.

6. 6

   Stir in the carrots and potatoes. Cover and continue to simmer for another 45 minutes, or until the meat and vegetables are tender.

7. 7

   Taste and adjust seasoning with more salt and pepper if needed before serving hot.